BBQ Shrimp (Reduced Sodium)

4 tablespoons unsalted butter, divided
3 cloves garlic, sliced thin
¾ cup white onion, minced
2 dozen large shrimp, with heads and shells (about 1 pound)
1 Tablespoon Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic®
½ teaspoon white pepper, ground
¾ teaspoon Chef Paul Prudhomme’s Gumbo Filé
3 Tablespoons Worcestershire sauce
12 oz American lager
1½ cups seafood stock, no salt added
1 sprig fresh thyme
¼ sprig fresh rosemary
1 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
1 teaspoon Creole mustard
1 teaspoon dried shiitake mushroom powder*

Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the garlic and onions and sweat until they are soft and smell sweet, about 4-5 minutes. Add the shrimp, Herbal Pizza & Pasta Magic®, white pepper, and Gumbo Filé and sauté for 2-3 minutes. Once the shrimp turn a light pink, remove them from the pan and add all remaining ingredients, except 2 tablespoons of butter. Bring the sauce to a rapid boil, then reduce the heat and cook on a hard simmer for 3-5 minutes, or until the sauce reduces by a third and slightly thickens. Add the shrimp back to the pan and cook until no longer pink, about 2-3 minutes. Once cooked through, turn off the heat and swirl in the reserved butter. Serve hot.

*If you cannot find dried shiitake mushroom powder, use whole dried shiitake mushrooms and dice finely.